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EDITION the Fresh Pasta CATALOGUE

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22nd EDITION the fresh pasta CATALOGUE 22nd EDITION Deep-frozen product (refrigerate at -18°C) The images are only intended to show the product. For further details about product characteristics, list of ingredients and possible allergens, please refer to the technical datasheets. A LEGACY OF TRADITION a tiny artisan workshop, we were first inspired In with the courage to believe in our passion: a deep affection and love for the traditions of our native Romagna. Just an old family recipe to start with. Then the experience of four generations of pasta makers. Plus a passion for getting things just right. quality tradition deep-freezing And finally our dream: to bring traditional fresh Italian pasta to the dining tables of the whole world. To do this we have studied every Over the past 40 years, Our only friend - the freezing ® last detail: from the quality of our intensive research and cold. Laboratorio Tortellini 's the ingredients to the ability of analysis has enabled us to build expertly deep-frozen pasta Cappelletti Romagnoli, Tortellini Bolognesi, Tagliatelle, advanced machines capable up a catalogue of over 100 products - increasingly the Garganelli, Strozzapreti, Gnocchetti... As you browse of repeating the gestures of products: the heritage of the preferred choice of quality through this catalogue, you will discover that the human hands and offering you entire Italian peninsula. restaurants and now coming shape of each and every pasta in your most exquisite a pasta that retains every single to kitchens all over the world. characteristic of fresh artisanal recipes has a unique story to tell of its origin, history pasta. We have entrusted and future. production to the expert hands of our pasta makers who understand and love this tradition just as much as we do. THE ESSENTIALS FOR A GOOD SHEET OF PASTA 1 2 THE BASE FOR ANY GOOD FRESH PASTA WHETHER FILLED semolina the eggs We principally use durum wheat We use only eggs from barn- OR NON-FILLED, LONG OR SHORT, semolina. raised hens, at least five per kilo This flour, unlike soft wheat, of flour, which gives the dough its IS FIRST AND FOREMOST makes the dough more elastic, vivid yellow colour. which obviously ensures the pasta A GREAT SHEET OF PASTA. keeps its firmness when cooked - an aspect that we consider a priority when the product is used by caterers and restaurants. Our durum wheat semolina is processed in the best Italian mills. 3 4 environment pasta artists We produce the pasta in a warm, Above all, our pasta is produced under moist environment, to keep its the watchful eyes of our master pasta- typical elasticity and softness, as makers, who monitor production and tradition requires. modify it in accordance with external climatic conditions. THE CHEF’S FRESH PASTA Of course, quality is a must in the kitchen, but what makes Laboratorio Tortellini®'s fresh pasta an essential ally for the chef are its unique features. constant quality time savings Strict control over each stage Our products' ease of use and very short of production ensures a product cooking times from frozen of constant quality. add up to considerable time savings. range IQF deep-freezing A catalogue of over 100 products will never We freeze each piece of pasta fail to satisfy even the most demanding individually to eliminate waste. creative requirements. We only use what we need. yield food cost One immediate advantage in terms We keep food cost constantly under of food cost is its very high yield. control. cooking firmness shelf life Our Pasta's excellent cooking firmness All products have a shelf life of 24 months. and high stress-resistance make it ideal for Pasta with meat and fish fillings has a restaurants. shelf life of 18 months. Any exceptions are marked with an asterisk. THE SECRET HEART OF QUALITY raw materials zero preservatives We visit production zones in person to Thanks to deep-freezing, we do not need select the best ingredients. We internally to add any preservatives to bring our fresh process raw materials and do not use semi- pasta to kitchens all over the world. finished products. clean label processing We have no secret to hide, we only use We process raw materials by hand natural and simple ingredients. to make sure we obtain fillings of A clean and easy to read label. the desired consistency, with clearly distinguishable individual ingredients. All this enhances fragrance and flavour. sfoglia antica Laboratorio Tortellini® dough sheet is the Sfoglia Antica, gently veined like the one obtained with a rolling pin. We also have two other textures available: the rustic dough and the bronze die extrusion. RUSTIC DOUGH A rustic dough sheet that catches a generous amount of sauce. BRONZE A special porosity for long and short drawn pasta. DIE [ Real size pictures ] our short pasta D14 Gnocchetti sardi Ingredients: durum wheat semolina, soft wheat D04 flour, water, salt. Orecchiette MIN 4 +55% 1 pc 0.8g 10 x 1kg 3kg YIELD (speciality of Apulia) Ingredients: durum wheat semolina, water. MIN 4-5 +50% 1 pc 10 x 1kg 3kg YIELD 1.3g D02 Strigoli® Ingredients: soft wheat flour, water, salt. MIN 1 pc 10 4-5 YIELD +45% 0.8g x 1kg 3kg D22 Calamarata BRONZE (speciality of Campania) DIE Ingredients: durum wheat semolina, water. Its shape brings to mind squid rings, hence the name Calamarata (calamaro = squid). A classic Neapolitan dish and close relative of pacchero pasta, without eggs, it shares tastiest and most typical sauces with it, especially D03 fish-based ones. It gave its name to the namesake recipe, the best known and most offered. ® Strigoli verdi MIN 1 pc 8 3-4 YIELD +35% 3.4g x 1kg 1.5kg (GREEN) Ingredients: soft wheat flour, dehydrated spinach, water, salt. MIN 4-5 +45% 1 pc 0.8g 10 x 1kg 3kg YIELD our short pasta [ Real size pictures ] our egg short pasta D21 Cavatielli D07 (speciality of Apulia) Gramigna gialla Ingredients: durum wheat semolina, water, salt. (YELLOW) BRONZE DIE D13 Let's go to Apulia to rediscover an old regional pasta: Cavatielli. This particular pasta belongs to the tradition of so-called “trascinate” (dragged), because it is obtained Ingredients: durum wheat semolina, barn eggs, Strigoloni from a special technique that involves dragging and water, salt. D05 pressing a piece of dough on the cutting board while moving fingers in a particular way. The dough, which BRONZE Ingredients: durum wheat semolina, water, salt. processing makes particularly soft, is made of: durum MIN 1 pc 5-6 YIELD +55% 1g 10 x 1kg 3kg DIE wheat semolina, water and salt. Bersaglieri The shape of this pasta resembles an elongated semi- MIN 1 pc 10 4-5 YIELD +50% 3.6g x 1kg 1.5kg closed shell, which can collect generous amounts of sauce. Ingredients: durum wheat semolina, barn eggs, This pasta is suitable for many different sauces of the best water, dehydrated tomato, dehydrated spinach, Apulian tradition: meat- and fish-based, especially cod or mussel sauces, and legume sauce, to say nothing of red beetroot juice powder, salt. cheese-based sauces, chief among them the one prepared with strong sheep’s milk ricotta. MIN 1 pc 10 4-5 YIELD +50% 1.3g x 1kg 3kg MIN 4-5 1 pc 10 x 1kg 3kg YIELD +50% 1.8g D09 Gramigna paglia e fieno BRONZE (YELLOW AND GREEN) DIE Ingredients: durum wheat semolina, barn eggs, D16 dehydrated spinach, water, salt. MIN 1 pc 10 Riminesi 5-6 YIELD +55% 1g x 1kg 3kg D10 (speciality of Rimini) D19 Sedanini gialli Ingredients: soft wheat flour, water, salt. BRONZE (YELLOW) DIE Rimini’s own local version of the Strozzapreti of Romagna, Paccheri an eggless pasta whose unusual name (“priest-choker”) is BRONZE believed to derive from the wish that “azdore” (housewives) (Neapolitan speciality) DIE Ingredients: durum wheat semolina, barn eggs, of Romagna nurtured against priests who guzzled their water, salt. pasta - namely, that they would choke on it. It’s a legend Ingredients: durum wheat semolina, water. which is nicely expressive of the resentment caused during Romagna’s long domination by the Papal States. MIN 1 pc 10 The eggless Neapolitan Paccheri, (regional term for 4-5 YIELD +50% 1.3g x 1kg 3kg “slaps”), have a curious name which is said to derive D06 from the distinctive slapping sound made by this pasta MIN 1 pc when it hits the plate coated in a good Mediterranean 2-3 YIELD +35% 2g 10 x 1kg 3kg sauce. BRONZE Strozzapreti DIE MIN 1 pc 9 4-5 YIELD +50% 9.1g x 1kg 1.5kg Ingredients: durum wheat semolina, barn eggs, water, salt. MIN 2-3 +50% 1 pc 1.8g 10 x 1kg 3kg YIELD our egg short pasta D01 Garganelli romagnoli BRONZE (speciality of Romagna) DIE Ingredients: durum wheat semolina, soft wheat flour, barn eggs, water, salt. MIN 4-5 +50% 1 pc 1.5g 10 x 1kg 3kg YIELD D12 Maccheroni BRONZE al torchio DIE Ingredients: durum wheat semolina, barn eggs, water, salt. MIN 1 pc 10 2-3 YIELD +40% 2.3g x 1kg 1.5kg D15 | NEW | Passatelli (speciality of Romagna) Ingredients: barn eggs, breadcrumbs, Parmigiano Reggiano DOP, cheese, soft wheat flour, salt, nutmeg. Passatelli take their name from the perforated iron through which the paste is forced ("passata") to give it its distinctive shape. Made from a mixture of Parmigiano Reggiano DOP, barn eggs, breadcrumbs, nutmeg and just a touch of flour, Passatelli are compact but soft with an exceptionally good flavour. In their region of origin, Romagna, they are traditionally enjoyed “in brodo” (in stock), although outside D23 Romagna it's more and more common to see them served with other sauces.
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  • | Enzo Vizzari|

    | Enzo Vizzari|

    sala&cucina maggio 2018 MAGAZINE DI RISTORAZIONE sala&cucina n. 19 maggio 2018 - Poste Italiane Spa - Sped. AP. DL 353/03 Conv. in L. 27/02/2004 N° 46 Art. 1 comma 1 - CN/BO - Edizioni Catering srl – Via Margotti, 8 – 40033 Casalecchio di Reno (BO) - contiene I.P. - costo copia euro 3,50 euro copia - costo I.P. - contiene di Reno (BO) 8 – 40033 Casalecchio Margotti, Via srl in L. 27/02/2004 N° 46 Art. – Catering 1 - CN/BO Edizioni 1 comma DL 353/03 Conv. Italiane AP. Spa - Sped. 2018 - Poste sala&cucina n. 19 maggio | Enzo Vizzari | | cocktail e cibo | Noidisala | Marco Reitano | | collezionisti di emozioni | Futura Food Network | Alberto Bettini | | Olio & Ristorazione | Electrolux Professional | Balsamico Village | PAG. 58 | CONCEPT RISTORAZIONE | Blumen Bad Beach sala&cucina Giulia Zampieri maggio 2018 MAGAZINE DI RISTORAZIONE PAG. 60 | EVOLUTION | Il gusto dell’appartenenza Simona Vitali PAG. 63 | EVOLUTION | E-commerce, la crescita della ristorazione Mariangela Molinari sala&cucina n. 19 maggio 2018 - Poste Italiane Spa - Sped. AP. DL 353/03 Conv. in L. 27/02/2004 N° 46 Art. 1 comma 1 - CN/BO - Edizioni Catering srl – Via Margotti, 8 – 40033 Casalecchio di Reno (BO) - contiene I.P. - costo copia euro 3,50 euro copia - costo I.P. - contiene di Reno (BO) 8 – 40033 Casalecchio Margotti, Via srl in L. 27/02/2004 N° 46 Art. – Catering 1 comma 1 - CN/BO Edizioni DL 353/03 Conv. Italiane AP. Spa - Sped. 2018 - Poste sala&cucina n. 19 maggio PAG. 66 | TERRITORI | | Enzo Vizzari | | cocktail e cibo | Noidisala | Marco Reitano | Alle origini dell’aceto balsamico | collezionisti di emozioni | Futura Food Network | Alberto Bettini | SOMMARIO Luigi Franchi | Olio & Ristorazione | Electrolux Professional | Balsamico Village | PAG.
  • Our Tourist Guide

    Our Tourist Guide

    MY // F L O R E N C E - ISSUE N. 1 MALL M A G A Z I N E Travelling is an art. It must be done in comfort, with passion, with love TIZIANO TERZANI ETERNAL CHARM FLORENCE AND THE CHIANTI THE DRAW OF THE SEA SANREMO PRINCIPALITY OF MONACO THEN AS NOW FESTIVAL OF ITALIAN POP MUSIC GOURMET STOP TASTE TRAILS I T I N E R A R Y The Medici Chapels are the mausoleum A UNESCO World Heritage Site, of the Medici family, and they contain Florence - or Florentia, as it was masterworks of sculpture originally named - lies in a natural by Michelangelo. Stepping inside amphitheatre, hemmed in by hills on the resting place of the Medici is like three sides and bisected by the River diving right into the past. Arno. It was the cradle of the Renaissance and is universally recognised as one of the most beautiful cities in the world. 2 T o s c a n a The best way to admire the cathedral’s dome, the work of Filippo Brunelleschi, is to climb its 463 steps, a route which takes you face-to-face with the beautiful frescoes on the inside it, painted by Giorgio Vasari. But the true rush comes when you are outside, 92 metres up. Admiring Florence from high, with Giotto’s bell tower standing in front of you. Shivers! 3 I T I N E R A R Y Little rain, gentle breezes, a mild climate with an average of 2,900 hours of sun every year: the cities on the French and Ligurian rivieras are Offshore of the French Europe’s warmest in winter, and Ligurian Rivieras, at a latitude of 42° North.